Polenta with Mushroom Sauce

The kiddo has become addicted to mushrooms, which means that we are eating way more mushrooms than before. You simply can't turn down a three year old asking for healthy food! This recipe uses dried mushrooms since that's what I had, but fresh mushrooms would be just as yummy. If you want a vegetarian version, omit bacon, and use vegetable stock.


Polenta with Mushroom Sauce
1 oz dried porcini mushrooms
1 cup chicken stock
4 slices bacon, chopped
2 tblsp tomato paste
2 tblsp olive oil
3 cloves garlic, chopped
1/4 cup sherry
15 oz crushed tomatoes
polenta
1 tblsp butter
1/2 cup grated parmesan cheese
Warm stock in microwave for 1 minute. Add mushrooms to warmed stock and cover with plastic wrap for about 10 minutes. Meanwhile, brown bacon in large saucepan. Remove mushrooms from stock. Chop mushrooms. Strain and reserve broth. Add tomato paste, olive oil, and garlic to bacon. Stir and cook until tomato paste melts with olive oil and browns slightly. Add sherry. Reduce by half. Add reserved broth and crushed tomatoes. Stir to combine, cover, and simmer while preparing polenta. Prepare polenta according to package directions. Add butter and parmesan and stir until butter is melted. Serve polenta topped with mushroom sauce.